Ability to tolerate cold temperatures while retrieving food items from the freezer.

Ability to lift supplies and equipment weighing up to 50 pounds or more.

Ability to walk and stand for long periods of time.

This requirement supersedes any previous lifting requirement effective 08/01/2014. Ability to lift up to 35 pounds without assistance. For lifts over 35 pounds, lifting equipment is expected to be used or lift with at least one other associate when available. Unique lifting/movement situations will be assessed on a case by case basis.

The Cook is responsible for the preparation, cooking, and serving of food to patients, associates and visitors to the campus. To provide the highest level of quality food and customer service at all times. To maintain a clean and sanitary work environment according to health department regulations. These tasks will be accomplished through teamwork, flexibility to change, striving for continued excellence and continued process improvement, and fostering diversity by treating all associates and customers with respect, integrity and dignity.

Accountabilities:
Quality food production for the assigned area of responsibility.
Ensure that the menu items are correctly prepared according to standardized recipes.
Maintenance of a safe and sanitary work environment, observing sanitation and safety regulations, ensuring compliance and licensure with regulatory agencies.
Interpersonal Relationship and Customer Service.
Observes high personal hygiene standards and conforms to proper dress code according to established Hospital Appearance Policy.
Drive and Dependablility.
Proper attendance at meetings, inservices and training sessions to broaden knowledge base and to enhance skills.
Attendance.